Salmon & Chargrilled Vegetable SaladBy Chrissy Freer On Aug 08, 2020
Cooking Salmon & chargrilled vegetable salad step by step details? If you are looking cooking tips for Salmon & chargrilled vegetable salad you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.
Healthy eating is easy with this clever recipe where herbs and inseason greens only need the lightest touch to bring out their best.
All you have to do is throw all your ingredients of Salmon & Chargrilled Vegetable Salad
- 150g skinless salmon fillet
- Olive oil spray
- 2 bunches asparagus, woody ends trimmed
- 1 large zucchini, trimmed, peeled into ribbons
- 400g can chickpeas, rinsed, drained
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh continental parsley leaves
- 150g couscous
- 150ml boiling water
- 90g (1/3 cup) low-fat natural yoghurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh chives
The instruction how to make Salmon & Chargrilled Vegetable Salad
- Preheat oven to 180u00b0C. Line a baking tray with non-stick baking paper. Bake salmon on tray for 8-10 minutes or until cooked through. Set aside to cool slightly. Flake into pieces.
- Preheat a chargrill on high. Spray lightly with oil. Cook the asparagus and zucchini for 2 minutes each side or until charred and tender crisp. Transfer to a plate. Halve the asparagus lengthways. Combine salmon, asparagus, zucchini, chickpeas, onion and parsley in a bowl.
- Place couscous in a heatproof bowl. Add water. Cover with plastic wrap. Set aside for 3-4 minutes or until liquid is absorbed. Use a fork to separate grains.
- Whisk yoghurt, lemon juice and chives in a bowl. Divide couscous and salmon mixture among plates. Drizzle over dressing.
Nutritions of Salmon & Chargrilled Vegetable Salad
fatContent: 317.87 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 21 grams protein
sodiumContent: 28 milligrams cholesterol